Duffy'S Poppy Seed Cake – a delicious recipe with poppy seed, buttermilk, flour, baking powder, baking soda, salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Grease and flour a 10-inch tube or Bundt pan.
2
Stir together the poppy seed and buttermilk; cover and refrigerate overnight. Sift together flour, baking powder, soda and salt.
3
Cream the butter and sugar.
4
Beat in eggs one at a time.
5
Beat in vanilla and grated orange rind.
6
Stir in flour mixture alternately with poppy seed mixture, mixing until just smooth each time.
7
Turn half the batter in prepared pan; sprinkle with sugar, cinnamon mixture; add remaining batter.
8
Bake in 350u00b0 oven for 1 hour or until inserted toothpick comes out clean.
9
Place cake on wire rack to cool 10 minutes.
10
Remove cake from pan to cool completely.
11
The cake becomes moist when stored in a tightly covered container for several days.
1920
kcal
Calories
109
g
Fat
214
g
Carbs
30
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 12 ingredients. The key ingredients include: 1/3 c. poppy seed, 1 c. buttermilk, 2 1/2 c. sifted flour, 2 tsp. baking powder, and more.
Yes, Duffy'S Poppy Seed Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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